Potato gnocchetti with chickpea and carrot sauce
In short: Homemade egg-free potato gnocchetti in a thick sauce of Swiss chickpeas and carrots. Rosemary and orange zest at the end.
Serves: 4. 75 minutes.
Ceci svizzeri, Patata, Carota, Cipolla, Rosmarino, Aglio
Ingredients
- 700 g floury potatoes
- 190 g white wheat flour, plus 20 g for the work surface
- 400 g cooked Swiss chickpeas (about 165 g dry)
- 300 g carrots
- 100 g onion (1 piece)
- 5 g garlic (1 clove)
- 200 g tomato passata
- 300 g homemade celery-free vegetable stock (carrot, onion, leek, bay leaf)
- 2 g rosemary (1 sprig)
- 2.5 g grated zest of an untreated orange (half an orange)
- 15 g rapeseed oil
- 10 g extra virgin olive oil
- 6 g salt, plus salt for the water
- 1 g black pepper
Premium recipe: the step-by-step method is for subscribers.
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- Leek risotto with crisp paprika chickpeas and Sbrinz
- Oyster mushroom and chickpea stew with brown rice
In season now · Seasonal recipes
Updated on 27 October 2026